Recipe by Kathy W.
"This is a Greek beef stew made with small onions. This is my mom's recipe, and every Fall without fail you could smell it simmering in the kitchen. Serve it with a large bowl of mashed potatoes. Of course a Greek salad, some feta & olives and crusty bread give this meal the final touches. The onions can be time consuming to clean, but well worth it when your family sits down to eat."
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chuck roast, cut into large chunks
small white onions, cleaned and scored
1 (6 ounce) can
red wine vinegar
whole pickling spices
salt and pepper to taste
Good recipe! If you don't have pickling spice, you can make it yourself. The main ingredients are: cinnamon, mustard seed, bay leaves, allspice, dill seed, cloves, ginger, peppercorns, coriander, juniper berries, mace, and cardamom. So put a bit of all this, and you've got it!
I am Greek and have had this dish many times as a child. I always remember this dish having a tomato base which was rich with flavor and thick. This recipe gives you a beefywatery base - no red tomato color. i am questioning the picture as it looks like there are tomatos in it. My family thought this tastes pretty good, but question the color. Maybe I can add some tomato sauce to see if this will improve the flavor/appearance. I used my crockpot on low for 12 hours. Easy recipe to follow. Would I make it again? It's missing something. It might be the addition of tomato sauce.
This is a GREAT recipe!!! I am Greek and this is just like my mom used to make. Don't be afraid of the work, your family will love this!
I made this recently and can't believe how good this was. I always stayed away from this recipe even though it was one of my favorite greek meals. I thought it would be too much work, but boy was it worth it. Kathy is right, the smell of this simmering is so inviting! My family enjoyed this a lot and all you have to do is add a salad and some mashed potatoes! No more ordering this out at Greek restaurants. Now I can have even better at home!! Thanks!
Great recipe from Dorothy! She's got more than 200 others - Greek & American - in her book, From Our Hearts to Your Table - Recipes from a Greek American Family.
Kathy, Thank you for posting your mom's Stefado, I think it is wonderful. I made a batch with half the amount of meat and onions, but left the rest of the ingrediants as written. It was fabulous with the fresh french bread for soaking the sauce. I have made this stew for years with all kinds of meat such as lamb, venison, rabbit, chicken and of course beef. From a 65 year old greek man that cooks better than most...Bravo!
The smell while cooking was devine !!
I also cut down the meat (almost half), but used about double wine/water mix... even though I was cooking it on very low heat ?!
To cut the acidity of the tomato paste and wine I added about 2 tsp of sugar.
Will definately be making this more often.
Note: If you don't have whole pickling spice use: 1ts whole cloves, more bayleaves (2), whole peper corns. It's not the same, but will add a bit more flavour.
Our favourite Greek restaurant is closed for refurbishment at the moment. So I wanted to try and recreate my husbands favourite dish for his birthday. I managed it with this recipe. I scaled down the meat and onions for 6 people but kept the sauce the same. I'm glad I did as I still had to add a little more wine mixed with water even though I was simmering on very low.Thankyou to my Quality Cook friend CC who explained to me what a spice bag was and thankyou Kathy W for a recipe that my husband really enjoyed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 169
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